Figure 4. The change of total color different of pineapple slices at 40°, 50° and 60°C, a) parallel airflow and b) traversing airflow

From

Effect of Thermal Process and Drying Principle on Color Loss of Pineapple Slices

Edoun Marcel, Kuitche Alexis, Giroux François

American Journal of Food Science and Technology. 2014, 2(1), 17-20 doi:10.12691/ajfst-2-1-3